This pizza can you eat every day!
Low GI.
Pizza dough:
2.5 cups water
25 grams of yeast
about. 7 cups sifted spelt flour.
a dash of rape oil
2 tsp salt
- Heat the water to lukewarm
- Mix water and yeast, pour in the oil and salt.
- Mix in the flour and knead, knead and knead.
- Let ferment for about 45 minutes.
2.5 cups water
25 grams of yeast
about. 7 cups sifted spelt flour.
a dash of rape oil
2 tsp salt
- Heat the water to lukewarm
- Mix water and yeast, pour in the oil and salt.
- Mix in the flour and knead, knead and knead.
- Let ferment for about 45 minutes.
Roll out the dough, place onto a baking sheet. Add the tomato sauce, artichokes, salami, tomato, mozzarella cheese and a little extra grated cheese.Into the oven for about 20-30 minutes at 225 degrees. Add some extra Prosciutto, before serving.
I always serve my Pizza with with pizza salad. Grated cabbage, a few slices of peppers and Italian dressing.
- Posted using BlogPress from my iPhone
Inga kommentarer:
Skicka en kommentar